Zachs Sushi Salad Food

SUSHI SALAD (PAREVE)

Steps:

• In a pot with a cover, bring 1 1/2 cups of water to a boil.
• Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
• Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
• Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
• Cut mango, cucumber, and celery into small squares.
• Grate carrot.
• Stir the vegetables into the cooled rice.
• In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
• Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

SUSHI SALAD

Steps:

• In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes. In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside. In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.

ZACH'S SUSHI SALAD

Steps:

• Using a Vidalia Chopper (or dice by hand), dice up cucumber and imitation crab.
• Peel avocado and dice by hand because it's too mushy to go through the chopper.
• Add avocado to the cucumber and crab mixture.
• Add rice and mix well.
• Add salt and pepper to taste.
• Chill at least one hour.

SUSHI SALAD

Steps:

• Cook rice let cool for 5 minutes.
• While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
• Cut cucumber into slices (not peeled) then cut each slice into fours.
• Grate carrot.
• Add rice vinegar to the rice and mix up.
• Add all vegetables to rice and mix up.
• Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
• Mix soy/wasabi sauce into rice.
• Crunch up sushi seaweed paper onto the top of salad.
• EAT!
• Put imitation crab on salad as desired.
• Also eat with pickled ginger on the side if you would like.
• It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
• ENJOY.
• For Vegetarian option, do not use the crabmeat option.

SALMON SUSHI SALAD

Steps:

• Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
• Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
• Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
• To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.

EASY CALIFORNIA ROLL SUSHI SALAD

Steps:

• Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
• Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
• Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.